Veggie Wraps

After the rich, indulgent foods of the holidays it feels refreshing to make a simple vegetarian meal for dinner. The balsamic vinegar and mayo sauce on these wraps makes them delicious and the mushroom caps make them filling. Try adding in some of your favorite veggies!

Ingredients

12 asparagus spears, woody ends removed
2 portobello mushroom caps
1 red bell pepper, halved, seeds and stem removed
1 Tbsp olive oil
Salt and black pepper to taste
2 Tbsp olive oil mayonnaise
1 Tbsp balsamic vinegar
1 clove garlic, minced
4 large spinach or whole-wheat tortillas or wraps
2 baby spinach or mixed baby greens
3/4 cup crumbled goat or feta cheese

Directions

1. Preheat oven to 450 degrees.
2. Chop the asparagus, mushrooms and bell pepper and place on a foil lined baking sheet. Cover with olive oil and a few pinches of salt and pepper.
3. Bake for 10 to 12 minutes.
4. While baking, combine mayo with vinegar and garlic and stir thoroughly.
5. Heat the tortillas in the microwave for 30 seconds.
6. Spread the mayo mix down the middle of each tortilla, then top with greens and cheese.
7.  Divide the grilled veggies among the tortillas, then roll up tightly and slice into a wrap.

From Men's Health.